Ingredients:
· White fish fillets
· Butter
· Cooking Spray
· Foil
· Grill
· Seasonings
· Grated Cheese
· Mango Salsa (we bought a jar from Sam’s Club)
· Kale Slaw (vegetable section at Wal-Mart)
· Sriracha Sauce (Asian section of any grocery store)
· Corn Tortillas
We have cooked fish tacos several times but we made these last night and they were better than any of the other ones that we’ve made so far. There are several ways that you can make fish tacos and variations to the way each of these items are cooked. I am describing here the way that we cooked ours last night and they were delicious!
Thaw your white fish or use fresh white fish. We used fresh Red Snapper fillets. Cut the fillets into smaller chunks and thin as desired. (Be sure to remove all bones and any blood lines if necessary.)
Lay foil across a gas grill grate and lightly spray with cooking spray. Drop a few spoonful’s of butter in random places on the foil. Lay your fish fillets out on the foil and then sprinkle them with your favorite seasonings. We used pepper, garlic, Tony’s, and lemon pepper. Grill the fish on low without flipping.
While the fish is grilling, butter some corn tortillas and put them on the top rack of the grill or warm them in a skillet or microwave.
Allow the fish time to cook thoroughly. This will take between 7 and 9 minutes. The fish will be flaky and fall apart easily. Be careful not to overcook the fish. Remove it from the grill.
Fill your corn tortillas with fish, a pinch of grated cheese, a spoon of mango salsa, a pinch of kale slaw, and a few sprinkles of sriracha sauce.
Serve with blue corn tortilla chips and salsa, cilantro lime rice, or one of your favorite sides and a cold beer. Enjoy!